tbogg.firedoglake.com -- Butter Boat I actually have two of these, white for unsalted, green for salted. Basically, they use evaporative cooling to keep your butter at room temperature without going rancid. You change the water in the bottom every 3-5 days, and as long as you do that, the butter stays fresh. Much easier than ripping holes in your toast. I've tried to use the "butter bells" where you pack the butter into the lid and then it hangs upside down above a pool of water. What I usually end up with is a lump of wet butter that has fallen out of the lid. These are much better.
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